A few WhirlwinDISHes inspired by a trip to a local Asian market. So many choices at this market! Taro, ginger, green tomatoes, lemon grass, tomatillos, and chiles were some of my finds. Looking at the multitude of greens, I became a bit overwhelmed. No kale in sight, though, haha. It’s fab that kale has become so popular of late. I often find it much less expensive than other greens now. It used to be comparable in price (or even more expensive). I finally was advised by another shopper to try the Taiwan spinach. She said she preferred it to American. She picked a winner for me — love it!
1) Coconut Moscow Mule Frozen Yogurt w/ Candied Lime Peel. I made some dark chocolate chip frozen yogurt for my mom, so that got me craving some for myself. I used homemade yogurt for both, but I made hers with whole and mine with non-fat milk. I added raw coconut butter to mine for a richer mouth feel. I had some ginger beer concentrate, so this was the base flavor. I adapted it from this recipe: Ginger Beer. I used ginger, lemon grass, cinnamon stick, nutmeg, cloves, chile, lemon, brown sugar, agave, cream of tartar, and a tiny bit of vanilla. I reduced the concentrate until it was a thick syrup, and then added it to the yogurt. I mixed in some lime juice, but no vodka :(. This went into my ice cream machine, and I let it ripen in the freezer a few hours. Topped with candied lime peel. It was super yummy and started to melt quickly as I was trying to take a pic. Will be making this combo again for sure.
2) After I made the ginger beer concentrate, I figured it would be great hot. So, I used the same combo to make a tea (without the cream of tartar and less sweetener). Ah, I couldn’t stop drinking it!
3) Sprouted Flour Baby Potstickers w/ Homemade Peach Horseradish Sauce. I used a blend of sprouted heirloom wheat and sprouted teff, oil, salt, and water for the dough. Filling was Taiwan spinach, taro, chile, scallions, and tofu seasoned with vinegar, garlic, and herbs (same method as this post). The lighting for the pic wasn’t very good. Some are shown from the top, and some are flipped over (where they were browned). I usually brown them on the bottom, then put a bit of water in the pan, cover & steam. I was going to make a warm soy-based sauce for this, but I decided on peach-horseradish (previously made). I think it was the right decision because I really enjoyed all of the flavors from this dish.
4) Taiwan Spinach Salad w/ Rice Noodles & Soy-Ginger Dressing. Spinach as the base with shredded red cabbage, mung bean sprouts, cold rice noodles, and baked taro chips. Dressing was simply soy sauce, ginger, white wine vin, balsamic vin, olive oil, shallots, and agave. Very simple, but you can’t go wrong with noodles :).
5) Potato Soup w/ Warm Salsa Verde. Potatoes, shallots, & fresh coconut milk. Verde: charred tomatillos, garlic, olive oil, lime zest, balsamic, agave, and a pre-blended spicy seasoning mix. My favorite part of this soup was the dried green tomato garnish. So tangy and delish!
La Cashionista 
You must be logged in to post a comment.